El canadiense Michael Sacco tiene en Toronto una f\u00e1brica de chocolate que utiliza como materia prima cacao y vainilla tra\u00eddos del sure\u00f1o estado mexicano de Oaxaca, donde vivi\u00f3 cinco a\u00f1os y fund\u00f3 su compa\u00f1\u00eda de comercio justo Chocosol.<\/p>\n
\u201cComenc\u00e9 a hacer chocolate con una curandera zapoteca en el 2003, tost\u00e1ndolo con mi tostador solar, y al a\u00f1o surgi\u00f3 mi empresa social como una comunidad de aprendizaje\u201d, afirm\u00f3 Sacco en entrevista con Notimex.\n<\/p><\/blockquote>\n
El canadiense record\u00f3 que comenz\u00f3 a vender su producto en el primer tianguis org\u00e1nico de Oaxaca, bajo la ense\u00f1anza del maestro zapoteca Gustavo Esteva.<\/p>\n
Sacco se\u00f1al\u00f3 que durante su estancia en Oaxaca se volvi\u00f3 un investigador del chocolate, leyendo libros sobre su elaboraci\u00f3n y antiguas recetas.<\/p>\n
Aclar\u00f3 que los europeos se centraron en la producci\u00f3n de chocolate como \u201cbombones industrializados\u201d, mientras que para \u00e9l, el chocolate debe hacerse como comida de los dioses.<\/p>\n
\u201cNosotros lo que queremos hacer es algo basado en la preparaci\u00f3n tradicional, el az\u00facar no es bueno, sobreprocesarlo y molerlo durante d\u00edas, no es bueno, tampoco que el chocolate sea tan fino, porque por estar tan fino pierde su potencia y sus antioxidantes\u201d.\n<\/p><\/blockquote>\n
En 2006, Sacco regres\u00f3 a Canad\u00e1 y continu\u00f3 con su empresa Chocosol, que importa cacao de Oaxaca para preparar chocolate en barra.<\/p>\n
\u201cSeguimos siendo una empresa social, basada en un comercio horizontal y solidario\u201d, recalc\u00f3 el empresario canadiense.\n<\/p><\/blockquote>\n
Aclar\u00f3 que no le gusta decir que ayudan \u201ca los pobres campesinos\u201d sino m\u00e1s bien que llevan a cabo un comercio rec\u00edproco.<\/p>\n
\u201cNosotros aplicamos las ense\u00f1anzas de composta, policultura y maquinaria ecol\u00f3gica para hacer el chocolate y cuando volvemos a M\u00e9xico intercambiamos \u00e1rboles, t\u00e9cnicas, talleres con los productores ecol\u00f3gicos e ind\u00edgenas de Oaxaca, Chiapas, Puebla, Tabasco\u201d, destac\u00f3.\n<\/p><\/blockquote>\n
Entre la variedad de chocolates que produce Chocosol est\u00e1n el oscuro, de vainilla, picante, de coco, y c\u00e1\u00f1amo de oro. Tambi\u00e9n ofrecen chocolate para beber, como xocolatl, oaxaque\u00f1o con canela, azteca y de vainilla.<\/p>\n
Sacco reiter\u00f3 que su empresa se basa en un comercio \u201cdigno y rec\u00edproco\u201d entre productores canadienses y mexicanos.<\/p>\n
\u201cSomos una empresa limpia, transparente, que beneficia a ambas partes. Fabricamos el chocolate en Toronto, pero el cacao, la vainilla, el axiote, el caf\u00e9 y muchos chiles vienen de M\u00e9xico\u201d, apunt\u00f3.\n<\/p><\/blockquote>\n
En junio pasado, Sacco particip\u00f3 en el festival de comida panamericana, realizado dentro del festival cultural Luminato, donde ofreci\u00f3 la bebida zapoteca tejate, una especie de chocolate fr\u00edo preparado con cacao, ma\u00edz, mamey, agua, y el \u201cMayan moca\u201d, cacao con caf\u00e9.<\/p>\n
\u201cTambi\u00e9n llevamos tamales dulces con chocolate, hechos con ma\u00edz org\u00e1nico molido a piedra aqu\u00ed en Toronto\u201d.\n<\/p><\/blockquote>\n
Sacco resalt\u00f3 que contin\u00faa viajando a Oaxaca cada a\u00f1o para seguir en contacto con la elaboraci\u00f3n tradicional de este alimento prehisp\u00e1nico.<\/p>\n
NTX<\/p>\n","protected":false},"excerpt":{"rendered":"
El canadiense Michael Sacco tiene en Toronto una f\u00e1brica de chocolate que utiliza como materia prima cacao y vainilla tra\u00eddos del sure\u00f1o estado mexicano de Oaxaca, donde vivi\u00f3 cinco a\u00f1os y fund\u00f3 su compa\u00f1\u00eda de comercio justo Chocosol. \u201cComenc\u00e9 a hacer chocolate con una curandera zapoteca en el 2003, tost\u00e1ndolo con mi tostador solar, y […]<\/p>\n","protected":false},"author":2,"featured_media":3157,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Cacao mexicano, la base de f\u00e1brica de chocolate en Toronto","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[19],"tags":[576,319,427,39,44],"jetpack_publicize_connections":[],"yoast_head":"\n
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